This homemade Chinese plum sauce offers a perfect balance of sweet, tart, and savory flavors, making it an ideal companion for roasted duck, spring rolls, or fried rice. Crafted with red bell peppers, stoned apricots, and plums, the sauce delivers a rich, fruity depth complemented by aromatic ginger, garlic, and toasted mustard seeds. A touch of serrano chili adds a subtle warmth without overwhelming heat. The texture is smooth yet slightly chunky, providing a pleasing mouthfeel that enhances any dish. Perfect for weeknight dinners, holiday feasts, or as a thoughtful gift, this sauce captures authentic home-style charm. Simple to prepare with pantry staples, it’s a versatile condiment that elevates both Asian-inspired meals and everyday cooking.
Duck Sauce (Chinese Plum Sauce)
Description
This homemade Chinese plum sauce offers a perfect balance of sweet, tart, and savory flavors, making it an ideal companion for roasted duck, spring rolls, or fried rice. Crafted with red bell peppers, stoned apricots, and plums, the sauce delivers a rich, fruity depth complemented by aromatic ginger, garlic, and toasted mustard seeds. A touch of serrano chili adds a subtle warmth without overwhelming heat. The texture is smooth yet slightly chunky, providing a pleasing mouthfeel that enhances any dish. Perfect for weeknight dinners, holiday feasts, or as a thoughtful gift, this sauce captures authentic home-style charm. Simple to prepare with pantry staples, it&# 226;ÂÂs a versatile condiment that elevates both Asian-inspired meals and everyday cooking.Ingredients
Directions
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Roast the red bell peppers under a broiler or over an open flame until skins are charred and blistered.
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Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
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Peel off the charred skins, quarter the peppers lengthwise, and remove seeds and veins.
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Combine stoned apricots, quartered plums, 3 cups cider vinegar, and 2 1/2 cups water in a large non-reactive kettle.
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Simmer the fruit mixture over medium heat until soft, about 25 minutes.
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Remove the fruit mixture from heat and set aside to cool slightly.
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In another large non-reactive kettle, combine remaining 2 1/2 cups cider vinegar, white sugar, light brown sugar, and light corn syrup.
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Bring the sugar-vinegar mixture to a boil, stirring until sugars are fully dissolved.
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Add the simmered fruit mixture, chopped ginger, salt, toasted mustard seeds, quartered onion, diced serrano chiles, minced garlic, cinnamon stick, and skinned bell peppers to the boiling liquid.
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Cover and simmer for 5 minutes, then uncover and continue simmering for 1 hour, stirring occasionally.
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Remove and discard the cinnamon stick.
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Transfer the mixture to a food processor in batches and pulse until desired consistency is reached, from smooth to slightly chunky.
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Return the processed sauce to the kettle and boil gently, stirring frequently, until thickened, about 15 minutes.
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Ladle the hot sauce into sterilized half-pint or pint jars, leaving appropriate headspace.
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Process jars in a boiling water bath for 10 minutes for half-pints or 15 minutes for pints.
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Remove jars and let cool completely; check seals.
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Allow sauce to age in sealed jars for 2 to 4 weeks before use for best flavor development.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 159.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 5.8mg1%
- Total Carbohydrate 36.5g13%
- Dietary Fiber 7.5g30%
- Sugars 29.3g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
